Boil rice to until it is almost ready , pour it over to colander to drain all water out and set it aside to cool down

Warm up deep skillet with a bit of oil, peel and chop onions, add them to the skillet and fry over medium heat until softened and slightly colored, stir from time to time.

While onions are cooking, peel and grate carrot over big slots; once onions are ready add carrots to the skillet, continue cooking carrots and onions together for about 5 mins, stir from time to time.

Meanwhile, chop cabbage (you can do it with a knife or a shredder, but some kind of food processor works best here), discard hard stem part; start gradually adding chopped cabbage to the skillet (it may seem that there a too much cabbage to fit, but the volume will reduce with cooking), until all cabbage is in.

Cook all vegetables over moderate heat for 10 mins together (you want to get soft cabbage); continue stirring.

Move cooked vegetables to a mixing bowl.

Add cooked rice; mix it all and let it cool down to room temperature.

Then peel and press garlic cloves in.

Add chopped dill.

Mix again:

Add all ground meat.

Season with salt and pepper to taste.

Crack an egg in.

And mix everything well (I used hands):

Let’s mix sauce (you will need about 1.5-1.75 cups of sauce, use water or vegetable broth to add up to the mixture of sour cream and tomato sauce (or paste) to get this amount or sauce):.

Warm oven to 365F. Form patties (for each scoop meat mixture with a tablespoon, roll meatball and then press it from two sides to receive a patty) and then arrange patties in a deep baking pan.